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Smoked salmon with potato pancakes and a forest honey sage mustard dip

Smoked salmon with potato pancakes and a forest honey sage mustard dip

Smoked salmon with potato pancakes and a forest honey sage mustard dip
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Smoked salmon with potato pancakes and a forest honey sage mustard dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35 minutes
Ingredients
  • 400 g smoked salmon or smoked trout
  • 10 pieces of forest honey sage candies
  • 80 ml water
  • 4 tbsp mustard medium hot, in Austria: Etragon mustard
  • 4 potatoes big
  • 80 ml sunflower oil
  • salt
  • pepper
  • nutmeg
  • 1 bunch of chervil
Servings: servings
Units:
Recipe Notes

ake the smoked salmon out of the fridge, and let it temper.

Ground the sage candies in the mortar and boil it down with the water until it becomes a syrup.

Mix the mustard and the candy syrup in a bowl and place it aside.

Peel the potatoes, coarsely grate them, and season it with salt, pepper and nutmeg. Heat-up the sunflower oil in a pan. Put the potato mixture into the pan and flatten it.

Brown the potato pancake for 5 minutes with reduced heat, turn them and let them brow to the finish.

Put the potato pancake on a chopping board and cut out a form of a fir tree.

Dress the salmon slices as a flower on a plate, add the potato pancake and the forest honey sage mustard. Decorate the mustard with a little chervil and serve quickly.

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